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July 5, 2022

In honor of #grillweek, Chef Ronaldo Linares is here to show you how to make some achiote beef ribs that are smokin’!

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½ cup achiote paste
1 tablespoon Yuzu
1.5 tablespoons Sea salt
1.5 tablespoons Black Pepper

Spritz mixture:
1 cup Rice vinegar
1 cup Water

1. Pre-heat smoker to 250 degrees
Mix achiote paste and yuzu together to form smooth paste and rub on the surface of the beef ribs.
2. Mix salt & pepper together to form a 50/50 rub and cover the entire surface of the beef ribs with the mixture. 3. Let stand at room temperature for 30 minutes before putting them in the smoker.
4. Place ribs in the smoker, We like to place the ribs towards the left corner of the smoker for a better heat zone.
5. To a spray bottle add the rice vinegar and water. Content Creators are going to spritz the ribs once every hour for 4 hours (this step helps develop a beautiful bark), remove ribs from grill once we reach an internal temperature for 190 degrees and double wrap with pink butchers paper.6. Place beef ribs back in the smoker and cook until an internal temperature of 202 degrees has been reached.
7. Remove from smoker, place in a covered container. We used a caldron and let them rest for at least 2 hours before eating. This step allows all those juices to redistribute and settle. Enjoy

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